Roasted butternut squash soup doesn’t exactly jibe with San Diego’s fall temperatures of 85 degrees weather. In October. As a true California girl, I’m puttering around the house in a tank top and shorts, my go-to outfit whenever the thermometer goes above 72 degrees. But with warm fall days come – finally! – crisp, cool nights that have me thinking of soup.
Fall is here!
Especially this roasted butternut squash soup, which is adapted from a recipe on my friend Mary’s blog, California Greek Girl. Roasted butternut squash soup is an easy weeknight soup that comes together fairly quickly (not to mention easily), thanks to the precut butternut squash I found at Trader Joe’s. You can roast the vegetables while you dawdle over your kid’s homework, then throw it all into the Vitamix or food processor and have yourself a light but richly satisfying accompaniment to a salad.
Fast & Easy!
I usually make enough to freeze so that when soccer runs late or my patience runs low, I’ve got a fast, fresh, microwaveable option for dinner. For added crunch, toss in a few candied walnuts or pecans, also found at Trader Joe’s. Let’s cook!